Emilia Juocys, Assistant to Michael Rhulman and wearer of many food hats: "Charlie's Crab. A Meur restaurant that had an old time Boston feel to it. Growing up it was one of my favorite seafood places and it always has a changing fresh fish list, so you could have either figs from the Great Lakes or ocean fish. Miss Charlie's Bucket (lobster, clams, corn on the cob, potatoes, so east coast) and their smoked bluefish spread.
Also Pizza and Pipes. No idea who remembers this it was not the food that made it amazing but the concept. A place in the burbs where you could order pizza and nosh on popcorn while you watched old black and white comedies on film while someone played an organ. I was obsessed with this place as a kid and so was my dad."
Nick Janutol, Chef at Forest Grill: "Tribute while Takashi was the executive chef and pastry chef Michael Laiskonis. Taskashi was one of the first Michigan chefs to be highly praised by James Beard Foundation. Laiskonis has gone on to work for Le Bernadin and teaches at Institute of Culinary Education in NYC."
Jason Frenkel, Owner of Rubbed, Alley Taco, Tokyo Club: "Onion Roll Deli. Its had the best corned beef sandwiches. While many try, Onion Roll took the cake. It was run by two owners that worked it day-in and day-out. Outside of that, I didn't care for much of the food. It was pure atmosphere and corned beef."
Matt Asheley, Bartender at Forest Grill: "Golden Mushroom is missed. So many of the area's top chefs started their culinary careers at this European classic cuisine-driven restaurant under chef Milos Cihelka."